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RECIPES
Quick and very economic recipes for 4 people

Here are some wonderful recipes for you to enjoy to get into the Italian spirit of things. These are great to make if you are hosting a dinner party, having a casual night playing Party Poker Finland with friends or to take into work for your lunch. You'll wow your friends and family with your authentic tasting Italian food.

TOMATO PORRIDGE (OR THICK, BREAD-BASED TOMATO SUP)
Mix a spoon of extra virgin olive oil, 3 whole garlic cloves and 1 cut in small pieces in a saucepan. Add 2 peeled tomatoes , basil, salt and pepper. Cook to make it tasty. Then add some water and 5 more peeled tomatoes to fill half the saucepan. As soon as the water starts boiling, add stale Italian bread ripped into small pieces to fill the rest of the saucepan. Cook for another 15 minutes. Garnish with extra virgin olive oil and serve.

GARLIC AND HOT PEPPER SPAGHETTI
This is a very fast and tasty dish. Boil 300 gr. of thin spaghetti. In a frying pan sauté 2 cloves of garlic and hot pepper, both cut finely in extra virgin olive oil. Add salt and remove from flame before it burns. Toss it on the ready, drained pasta with a handful of fresh parsley.

BREAD AND FRESH VEGETABLE SALAD
It is a very old dish from Middle Ages. Soak stale Italian bread in cold water.
Squeeze and crumble the bread in a large salad bowl. Season with extra virgin olive oil, wine vinegar and salt. Add 1 thinly sliced red onion, 2 chopped tomatoes, 1 thinly sliced cucumber. Also add a chopped rib of celery and several basil leaves. Mix well. Add more salt and more extra virgin olive oil. Serve chilled.

SMOTHERED BEANS WITH SAUCEGES.
Boil fresh Cannellini beans in salted water. ( If beans are dry, soak in water for at least 12 hours).
Put a sausage per person in a frying pan. Pierce them with a fork and have them brown slowly so that the fat can melt. Add extra virgin olive oil, sage leaves, 2 garlic cloves and a bit of salt and pepper.
Let brown a little more and add some peeled tomatoes. Add beans with some of their cooking water.
Cook slowly and mix continuously to prevent sticking, as a very thick sauce will form.
This dish, very typical of the Florentine cook, was widespread also in Mugello.
You can vary the recipe using Monachini and Schiaccioni beans or other varieties of local beans.

TURKEY BREASTS IN WHITE WINE
In a frying pan sauté extra virgin olive oil, parsley and julienned carrots and celery. As soon as they start cooking add turkey breast and a glass of white wine. Cook on a high flame. Turn and salt both sides to taste. Before the wine has been consumed, add some butter. Cook for another 5 minutes. Enjoy.
RABBIT IN RED WINE
In a good size, deep frying pan, sauté chopped onion, celery, carrots and parsley in extra virgin olive oil. When it starts cooking, add the floured rabbit cut to pieces.
Brown the rabbit for about 3 minutes. Then add a full glass of red wine. Turn the rabbit every 3-4 minutes for about 15 minutes. Season with salt and pepper. Add some tomato puree and cook for 5 more minutes. Add some more red wine, if necessary. Serve hot.